Matcha Cranberry Scones vs Peppermint Mocha Macarons – Viral Christmas Baking Recipes

Two viral holiday desserts of 2025 in one video: cozy Matcha White Chocolate Cranberry Scones and elegant Peppermint Mocha Macarons. Save this video and bake along!

🟢 Matcha White Chocolate Cranberry Scones

Ingredients (8 scones):
2 cups (250g) all-purpose flour
2 tbsp matcha powder
1/2 cup (100g) sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (113g) unsalted butter, frozen & grated
1/2 cup (120ml) cold heavy cream (+ 2 tbsp for brushing)
1 large egg, cold
1 tsp vanilla extract
3/4 cup (100g) dried or frozen cranberries
3/4 cup (135g) white chocolate chips

Vanilla glaze (optional):
1 cup (120g) powdered sugar
2–3 tbsp cream or milk
1/2 tsp vanilla

Steps:
Whisk flour, matcha, sugar, baking powder and salt until evenly green.
Grate in frozen butter and rub in until coarse crumbs with pea-sized pieces.
Whisk cream, egg and vanilla in a small bowl.
Pour wet into dry, add cranberries and white chocolate, gently fold until a shaggy, slightly sticky dough forms (don’t overmix).
Turn onto floured surface, pat into an 8-inch (20cm) circle, about 1 inch thick.
Transfer to a plate/baking sheet and freeze 15–20 minutes.
Preheat oven to 400°F (204°C), line a baking sheet.
Cut dough into 8 wedges, place apart on sheet, brush tops with cream.
Bake 18–22 minutes until golden-green on top and lightly browned at the edges. Cool 5 minutes on the tray, then on a rack.
Whisk glaze ingredients and drizzle over cooled scones.

🔴 Peppermint Mocha Macarons
Mocha shells:
100g almond flour
90g powdered sugar
10g cocoa powder
1 tsp instant espresso powder
75g egg whites, room temp
1/4 tsp cream of tartar
75g sugar
Optional: brown gel food coloring
Peppermint mocha ganache:
200g dark or semi-sweet chocolate (60–70%)
120ml (1/2 cup) heavy cream
1 tsp instant espresso powder
1/2–1 tsp peppermint extract
Pinch salt

Decoration:
100g dark chocolate, melted
Crushed candy canes

Steps (French meringue):

Prep trays with macaron templates and parchment, preheat oven to 300°F (150°C).
Sift almond flour, powdered sugar, cocoa and espresso 2–3 times.
Whip egg whites + cream of tartar to foamy, slowly add sugar and beat to stiff, glossy peaks (8–10 minutes). Add gel color if using.
Add dry mixture to meringue and fold (macaronage) until the batter flows in a ribbon and you can draw a figure-8 without breaking.
Pipe 1.5-inch circles onto trays, tap to release air bubbles, rest 30–60 minutes until a dry skin forms.
Bake one tray at a time for 16–18 minutes, rotating halfway. Cool completely on the tray.
Heat cream with espresso to just simmering, pour over chopped chocolate, rest 2 minutes, stir smooth. Add peppermint and salt, cool, then chill until pipeable.
Pair shells, pipe ganache on one shell and sandwich.
Drizzle with melted dark chocolate and sprinkle crushed candy canes.
Mature macarons in the fridge 24 hours, then bring to room temp before serving.

Tell me in the comments: Team Matcha Scone or Team Peppermint Macaron? 💚❤️